My Mom is a diabetic and has cancer. She has asked that I try to find her a low carb/low sugar or sugar free carrot cake recipe on the Internet. I have searched and searched and can't find one. Can anyone help me, please?

Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Sweet treats > Carrot Cake


I found this for you but I'm not sure if it will come up as a link. Good Luck

Hi Rick,

Try this one: http://forum.lowcarber.org/showthre...ght=carrot+cake

Rosebud

To lower the carbs on the carrot cake further, I would suggest using zucchini in place of the carrots and increasing the cinnamon to 1 Tbsp.

Karen

Thank you so much!

Rick,

Tell you mom to never stop fighting! I am a cancer survivor, one who wasn’t expected to make it, and I just had my 9 year anniversary of being cancer free on Sunday!


I got this carrot cake recipe off another low carb site, and made it last week. Even my non-low carbers ate it!

I didn’t have the wheat protein isolate so I used a mixture of soy flour, Atkin’s bake mix and soy protein isolate. I also reduced the Diabetisweet and the oil to 1/3 of a cup, and increased the cinnamon to 1 1/2 teaspoons.

What follows is exactly as I found the recipe printed.

Sue



Carrot Cake

3/4 cup Wheat Protein Isolate
1/4 cup Almond Meal or Flour
1/2 cup Diabetisweet
1/2 cup Splenda (I did granulated on this recipe)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 beaten eggs
2 jars of baby food diced carrots, drained and mashed
1/4 cup chopped walnuts
1/2 cup cooking oil

Sift WPI, almond meal, sweetners, salt, soda, cinnamon into
a large bowl. Add eggs, baby food carrots, walnuts, to dry
mixture. Slowly add oil until you get the right consistency for
carrot cake..not runny.

Pour into a sprayed 8 x 8 pan and cook at 350 for 30 minutes

Frosting: 3 ounces cream cheese, softened
1/2 tsp. vanilla
Splenda to taste..maybe 1-2 Tbs.

Frost when cool.

What exactly is Wheat Protein Isolate? Where do I get it?

Here's a link to a website that sells wheat protein isolate.

http://locarber.com/faq/#what

Karen

Thanks, Karen! That's exactly what I needed to know. Now can you please answer what may seem like a dumb question? Why would I use this over say, almond flour? Is the taste or texture different? Thanks so much.